Adapted from Andrea Reusing, Cooking in the Moment Makes 2 quarts 1 quart fresh ripe strawberries 3/4 cup sugar pinch salt 1 1/2 cups buttermilk (full fat is best) 1 1/2 cups heavy cream Hull the strawberries and pulse a few times in a food processor to chop finely and put in a large bowl. … Read More →
Strawberry Sorbet
From the London River Cafe Cook Book by Ruth Rogers and Rose Gray Makes 1½ quarts 2-3 lemons, 1 seeded and roughly chopped and the others juiced 2 cups sugar 2 pounds strawberries, hulled Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl. Purée the strawberries … Read More →